½ oz. Rhum Clement Creole Schrubb
1 oz. Kubler absinthe
2 oz. Ice water
2 oz. Peach puree (fresh or try The Perfect Puree of Napa Valley)
3-4 Mint leaves
In a mixing glass, lightly muddle the mint leaves. Top with peach puree and Creole Schrubb. Stir well and set aside. In a small mixing cup, combine the absinthe and ice water. Fill a large bucket glass with fresh ice and strain the peach mixture over the ice. Then pour the absinthe mixture over the back of a bar spoon and float over the peach mixture, creating the “fog over the Golden Gate.” Garnish with a mint sprig and swizzle stick, and serve.
San Francisco mixologist H. Joseph Ehrmann created this cocktail to honor the fog that often dominates the Golden Gate Bridge.